Preparation

1. In a food processor, blend together the graham crackers and melted butter until finely ground. Set aside.

2. Beat cream cheese until smooth and no lumps remain, 3 to 5 minutes. Add sweetened condensed milk, lemon juice and vanilla and beat until mixture is smooth, scraping the sides and bottom of the bowl as you mix.

3. Pour filling into 10 8-oz jars and place on a baking sheet to transfer to the refrigerator. Chill 20 to 30 minutes.

4. In a small saucepan, heat raspberries and sugar until just simmering. Remove from heat and let cool. Spoon over cheesecake layer. Top with a layer of cracker crumbs and return jars to the fridge. Serve chilled, topped with raspberries if desired.

Preparation

2. Whisk egg into pan until blended. Add flour, baking soda and salt and stir until smooth. Quickly stir in chocolate chunks and press dough into an even layer. Bake until surface is golden but center is still soft, 20 to 22 minutes.

Preparation

1. Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan and line with a strip of parchment, allowing edges to hang over opposite sides. 2. For the chocolate chip cookie layer, beat together the butter, granulated sugar and brown sugar. Add egg and vanilla. Beat until fluffy. Stir in the flour, salt and baking soda, then add chocolate chips. Press dough into the bottom of the pan. Top with a single layer of Oreos. 3. To make brownie batter, melt together butter and chocolate and cool slightly. Stir in brown sugar, vanilla and eggs until smooth. Add flour, cocoa powder, salt and baking powder and stir until batter is smooth and glossy. Pour over Oreos in the pan.4. Top brownie layer with extra crumbled Oreos. Bake until a toothpick inserted into the center comes out almost clean, 60 to 65 minutes. Allow to cool, then run a spatula around edges to loosen from pan. Use the parchment overhang to lift brownies out of the pan. Slice and serve.